This is a very simple recipe we’ve made recently that has added something new and fresh to our usual chicken dishes. The tart cherry juice gives a unique, but subtle, sweet flavor.
Tart Cherry Juice Chicken
4 Chicken Breasts
4 cloves Garlic
4-6 Tablespoons Butter
a few slices of fresh Lemon
1 bunch of fresh Thyme
Tart Cherry Juice
Cover your chicken breasts with tart cherry juice and marinate for as long as possible. I’ve Marinated over night or even for just 20 minutes. It’s doable either way, but longer is always better (more flavor). In a pan deep enough to hold the chicken and marinade juice, put fresh thyme, roughly chopped garlic cloves (I don’t even peel them!), some fresh lemon slices and butter. Place your chicken in the pan and thoroughly salt and pepper both sides (since we will add the juice that we marinaded in, you need enough salt to not get lost in all of that liquid). Carefully pour in your marinade and add a little butter on top to melt right over the chicken.
Cook on 400 until the inner temperature reaches about 155-160 (20 minutes, depending) Cover your chicken and let it rest 10-15 minutes before you cut (this is very important to keeping the chicken tender and juicy).
Cut and serve with the drippings from the pan- this is the best part, ensuring you’re getting every bit of juicy flavor!
Hands down the best chicken dish I ever made.